Soyer au Champagne
Modern | After Dinner | from Anders Erickson
The Soyer au Champagne is a luxurious and elegant cocktail, often described as an adult version of an ice cream float. It's a delightful blend of cognac, orange curaçao, maraschino liqueur, Champagne, and vanilla ice cream.
Ingredients
| Amount | Ingredient | Brand |
|---|---|---|
| 1 small scoop | Vanilla Ice Cream | |
| 0.5 oz / 12.5 ml 0.75 oz / 19 ml 1 oz / 25 ml 1.5 oz / 37.5 ml | Cognac | Maison Rouge V.S.O.P. |
| 0.5 oz / 12.5 ml 0.75 oz / 19 ml 1 oz / 25 ml 1.5 oz / 37.5 ml | Orange Liqueur | Grand Marnier |
| 0.5 oz / 12.5 ml 0.75 oz / 19 ml 1 oz / 25 ml 1.5 oz / 37.5 ml | Bénédictine | Bénédictine DOM |
| 1 to 1.5 oz / 37.5 ml 2.25 oz / 56.5 ml 3 oz / 75 ml 4.5 oz / 112.5 ml | Brut Champagne | Laurent-Perrier |
Notes
- Method: Stirred
- Pour: Julep Strain
- Glassware: Coupe
- Garnish: None
- Special Prep: Place the ice cream into the coupe and press it down so it adheres to the bottom of the glass. Freeze for 15 to 20 minutes. Pour cocktail around the ice cream. Top with 1 to 1.5 ounces of champagne. Serve with a small spoon.
